Serve turkey marinated in red onion salsa and baked to perfection – the ideal dinner if you love Asian cuisine.
Asian Turkey with Red Onion Salsa
- Prep Time 15 min
- Total 2 hr 50 min
- Servings 6
- Ingredients 17
Ingredients
- 1 tablespoon grated lemon peel
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon olive or vegetable oil
- 1 clove garlic, finely chopped
- 1 1/2 lb turkey breast tenderloins
Red Onion Salsa
- 2 medium red onions, finely chopped (1 1/2 cups)
- 1 medium tomato, finely chopped (3/4 cup)
- 4 cloves garlic, finely chopped
- 4 medium green onions, chopped (1/4 cup)
- 1/4 cup lemon juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive or vegetable oil
- 1 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon ground red pepper (cayenne)
Instructions
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Step1In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon peel, lemon juice, vinegar, soy sauce, oil and garlic. Add turkey; turn to coat with marinade. Cover dish or seal bag. Refrigerate at least 2 hours but no longer than 4 hours, turning once.
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Step2Meanwhile, in glass or plastic bowl, mix Red Onion Salsa ingredients. Cover; refrigerate at least 2 hours.
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Step3Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove turkey from marinade; discard marinade. Place turkey in baking dish.
-
Step4Bake uncovered about 35 minutes, brushing with drippings after 10 minutes, or until juice of turkey is clear when center of thickest part is cut (170°F). Serve with salsa.
Nutrition
230
Calories
11g
Total Fat
25g
Protein
9g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 100
- Total Fat
- 11g
- 17%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 270mg
- 11%
- Potassium
- 330mg
- 9%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 4g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 10%
- 10%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1/2Recipe Tips
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